Chilli Beef Ramen

⇐ Recipes from cookery books

for 2-4 depending on appetite

Ingredients

150g beansprouts

250g ramen noodles (I use the soft, pre-cooked 'wok noodles')

350g sirloin steak, in one piece 2cm thick

a little vegetable oil

a little teriyaki sauce

1l chicken or vegetable stock

2 Tbsp Chilli Ramen sauce (requires sugar, vinegar, sweet chilli sauce and fish sauce)

4 spring onions, trimmed and sliced

1 red chilli, trimmed, deseeded and sliced lengthways

½ red onion very thinly sliced

1 lime quartered

sprigs coriander

Method

1. Blanch the beansprouts in boiling water for 10 seconds, drain, retaining water, and refresh under cold water. Cook the noodles, if necessary, in the retained water and as directed on packet.
2. Heat a griddle or frying pan over medium heat fro 2 minutes until hot and almost smoking. Lightly brush steak with oil and cook on each side for 2 minutes, until medium rare. Remove from pan and brush with teriyaki sauce, keep warm, while it rests for 3-4 minutes. Slice diagonally
3. Divide the noodles between bowls. Heat the stock and stir in the chilli ramen sauce. Ladle the stock over the noodles. Add the beansprouts, spring onions, chilli and onions. Top with the beef and garnish with the coriander and lime

the wagamama cookbook Hugh Arnold

asian japanese noodles